Sweet Potato Pecan Pie
2014-08-01 14:17:36
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Ingredients
- Unbaked pastry shell (9 - inch) 1 each
- Sweet potatoes, cooked and peeled 1 lb
- Butter 1/4 cup
- Eagle Brand Sweetened Condensed milk 1 (14 oz can)
- Orange rind, grated 1 tsp
- Vanilla extract 1 tsp
- Cinnamon, ground 1 tsp
- Nutmeg 1/2 tsp
- Salt 1/4 tsp
- Eggs, fresh 2 each
- Pecan Topping
- Eggs, fresh 1 each
- Dark corn syrup 3 tbsp
- Light brown sugar, packed 3 tbsp
- Butter, melted 1 tbsp
- Pecan pieces 1 cup
- Maple flavoring 1 tsp
Instructions
- Preheat oven to 350°. In a large mixing bowl, beat hot potatoes with butter until smooth. Add remaining ingredients; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 -25 minutes longer or until golden brown. Serve warm or chilled. Refrigerate leftovers.
- In a small mixing bowl, combine all ingredients, mix well.
- Stir in pecans.
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